Korean Cold Noodles

Thin buckwheat or corn-starch noodles served in a chilled beef broth garnished with apple slices, cucumber and a halved boiled egg.

Originating from the Korean Peninsula, it arrived with Korean-Chinese migrants; large Korean-Chinese communities near Changchun made it a local staple.

Stirred together before eating, with chilli paste added to taste; especially popular in summer.

The Korean-Chinese restaurant version — clear, tangy broth and springy noodles served alongside barbecue and kimchi — is Changchun's quintessential summer meal.